Salmon Carpaccio with Fennel – Pear 2 ways

Two times marinated Salmon Carpaccio for a double the flavor dish served with a pear-fennel sides done two ways; a soft and sweet compote and a crunchy marinated fennel and pear topping.

This recipe is my take on a dish I had at a fantastic tapas bar called “la pepita”. However the original recipe was made with apples. I just love this combination of fennel and pear/apples, it brings certain “je ne sais quoi” to a dish. I assure you this dish is terribly simple to make although it might look like a lot going on in the instructions, believe me it’s not that difficult at all. For this recipe a good “sashimi” quality Salmon is in order, since we won’t cook the salmon fillet.

Double marinated Salmon

The first marinade is a “dry” one, a simple, Gravlax style, marinade made of salt, sugar and a touch of dill. However, Gravlax usually marinates longer, but for this recipe we want the flesh to stay “soft” not over cured. This marinade will change the texture of the fish slightly for a firmer and more colorful one. Plus the salt and sugar will help eliminate some of the water naturally present in the flesh and concentrate all that precious Salmon flavor. The ratio of salt and sugar can be modified, if you prefer a sweeter Salmon, add more sugar to the mix. I usually do half/half sugar and salt for Gravlax, on the other hand I wanted this particular Salmon to have a more salty end result because of its pairing with sweet fennel-pear sides.

The second marinade is a typical wet one although without any added acidity… I didn’t want to cook the fish and lose its beautiful color. A simple top notch olive oil, some fresh dill and lime/lemon zest to make a final “fresh note” to the fish. I’ve used a sous-vide machine in the video but it could easily be a simple Ziploc bag that you submerge in water to make airtight. This marinade last a short 4 to 6 hours, it will give that great gloss finish and an extra refreshing tone to the fish.

The Pear-Fennel 2 ways

For a 2 ways Salmon we’ll need also a stand out 2 ways side to accompany it, no? A genius idea, since fennel cooked and fennel raw is 2 differents flavor set and textures. Once the fennel is cooked, it becomes so sweet and delicate by contrast with the raw fennel which is”crunchy” and brings some anise notes. Combined with the perfect partner “pear”, its simply a divine combination with two different end results. Both are easy methods, one being simply to boil until tender and blend with a touch of olive oil and the other method is simply to pickle with a tad in apple vinegar and forget the pear in olive oil. All together in the final plate you’ll have a mouth full of succulent flavors and textures. This dish is guaranteed to impress your guests and easy to make in advance for a quick last minute put together… by plating in a single plate, tapas style or served individually with a green salad and some extra rye bread.

Fennel and pear marinated

Direction for the fennel and pear compote

Add the sliced fennel to a small sauce pan, cover with water (just enough to barely top it)

Boil slowly for 10 minutes

Add the peeled pear dices and let cook until tender, about 15 more minutes

Add the mix to a blender with a touch of olive oil, salt and pepper and blend

Reserve in the fridge

Direction for the pickled fennel and marinated pear

Cut the fennel into fine slices and add a tad of apple vinegar, salt and pepper and reserve

Cut the peeled pear into brunoise (small dices), add a touch of extra-virgin olive oil, salt and pepper and reserve in the fridge

Directions for the Salmon Carpaccio

Take out the pin bones of the Salmon, if any

Add the salmon fillet in a plastic bag with the dry marinade (salt, sugar and dill)

Rub it good, make sure it covers all the fish and reserve, skin side down, in the fridge for 24 hours (could be up to 48 hours), turning it mid-may

Once the first marinade is done, rinse off, in cold water, the excess of salt and sugar and pat dry the fish with a paper towel

Add to another clean plastic bag or sous-vide bag, add the wet marinade ingredients (olive oil, fresh dill and lime) and keep the air out of the plastic bag by submerging it in water and closing it or sous-vide it

Let marinade for 4 to 6 hours

When ready cut into fine slices and serve with the two way fennel-pear sides

I love your versions of marinated salmon! As for me, for salted salmon I love to use 3 different kinds of pepper(white, black, red), couple bay leaves, dry or fresh dill(lots) salt and some onion powder.

Ok…I will admit I have yet to try carpaccio. I know, I know….but I have just managed to “like” smoked salmon. You are wondering what is wrong with me right? Just like I wonder what is up with my husband when he says he doesn’t like lobster. If I lived near you….and all that wonderful food you have access to…I would give this a try. Hey I just judged a meat competition…and tried lots of new things to eat.

With such easy access to good quality sashimi-grade salmon, I eat it raw fairly often – and yet I don’t regularly marinate it or add flavour. I’ve done it once or twice in the past and really loved it, and yet I seem to forget to do it again. You’re definitely going to help me remember from now on! The two ways you’ve used the pear are both excellent – complimentary, yet different enough to stand out. And I love fennel too, and I’m sure that it’s a wonderful addition here. Great stuff!